Carrot Cake | Carrot Cake Recipe | How to Make Carrot Cake
#cake #cakerecipe#carrotcake
Carrot Cake
Servings - 3 - 5
INGREDIENTS
Carrots - 600 grams
All purpose flour - 200 grams
Baking powder - 1 teaspoon
Baking soda - 1/2 teaspoon
Salt - 1/2 teaspoon
Walnuts - 100 grams
Eggs - 4
Powdered sugar - 200 grams
Oil - 80 milliliters
Vanilla extract - 1 teaspoon
Cinnamon powder - 1 teaspoon
Milk - 50 milliliters
Cream cheese - 350 grams
Fresh cream - 90 milliliters
Vanilla extract - 2 teaspoons
Butter - 50 grams
Powdered sugar - 400 grams
Coconut - 40 grams
PREPARATION
1. In a blender, add 600 grams carrots and blend well.
2. In a mixing bowl, add 200 grams all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 100 grams walnuts and mix it well.
3. In a another mixing bowl, add 4 eggs and whisk it well.
4. Add 200 grams powdered sugar and mix it well.
5. Then, add 80 milliliters oil and mix it again.
6. Add 1 teaspoon vanilla extract, 1 teaspoon cinnamon powder and mix it well.
7. Now, add the blended carrot in it and mix it well.
8. Add 50 milliliters milk and mix it again.
9. Add the prepared flour mixture in it and mix it well.
10. Now, add the prepared mixture into a baking dish.
11. Preheat the oven to 400°F/200°C. Bake for 40 - 50 minutes.
12. Remove it from oven and allow it to cool.
13. In a mixing bowl, add 350 grams cream cheese, 90 milliliters fresh cream, 2 teaspoons vanilla extract and mix it well.
14. Add 50 grams butter and mix it again.
15. Now, add 400 grams powdered sugar, 40 grams coconut and mix it well to make the frosting.
16. Spread the frosting over the cake.
17. Garnish with coconut.
18. Cut it into slices.
19. Serve.
CARROT GRATING IN FOOD PROCESSOR FOR CARROT CAKE
Caramel Carrot Cake Recipe
Caramel Carrot Cake has always been my favourite. You have the cake, the cream cheese frosting and amazing caramel sauce. In this recipe, I did everything from scratch including the caramel sauce. Hope you enjoy!
Ingredients:
Carrot Cake
3 eggs
150g brown sugar
200g vegetable oil
190g cake flour or all-purpose flour
2 tsp cinnamon
½ tsp nutmeg
½ tsp salt
1 tsp baking powder
1 tsp baking soda
300g grated carrot (about 4-5 medium carrots)
50g (1 cup) pecans, toasted and chopped
Caramel Sauce
200g sugar
60ml water
120g whipping cream, 35% fat
30g unsalted butter, room temperature
5g salt
Cream Cheese Frosting
250g cream cheese, room temperature
150g whipping cream
30g powdered sugar
40g caramel sauce
For Decoration
Drizzle with remaining caramel sauce
Pecans (few pieces)
Instructions:
Prepare the cake
1. Preheat oven to 350F (180C). Grease and line with parchment paper two 7 inch (21 cm) round cake pans.
2. Chop the pecans and grate the carrots.
3. In a large bowl, add eggs and brown sugar. Mix for few minutes until creamy and lighter in color. Add oil and mix until well combined. Sift all the dry ingredients together, the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Mix until they are well combined.
4. Using a spatula to incorporate the grated carrot and toasted pecans.
5. Pour or scoop the batter evenly into the two pans.
6. Bake for about 30-35 minutes until a toothpick inserted into the center comes out clean.
7. Let pans cool on a cooling rack for 10 minutes.
8. Remove the cakes from the pan and let them cool completely.
Prepare the caramel sauce
9. Place the sugar and water in a stainless steel pot and cook over low/medium heat, and cook without stirring until sugar dissolves and gets a caramel or amber color. Please be patient. This process could take up to 10-12 minutes.
10. Remove the pan from the heat and add the butter, salt and cream. Be caution as it will bubble a little bit.
11. Cook for about 1 minute stirring constantly with a wooden spoon until smooth. Stir well until smooth.
12. Pour into a small bowl (jar if you want to store it) and set aside to cool until the cake is ready.
Prepare the frosting
13. In a bowl, beat the cream cheese (room temp) until smooth. Add powdered sugar and 1/3 cup (40g) of caramel sauce.
14. In another bowl whip the cream until stiff peak forms. Gradually fold into the cream cheese mixture until well combined.
Assemble the cake
15. Place one cake layer on your serving plate. Spread the frosting evenly with a bit less than half of frosting. Add the second layer of cake. Gradually spread the remaining frosting on top and sides of the cake. Refrigerate for at least 2 hours or until you get the right consistency.
16. Before serving the cake, drizzle with the remaining caramel sauce letting some to drip down the sides. Decorate with few pieces of whole pecans if desired.
17. The leftover frosted cake can be covered and refrigerated for up to a week. Serve at room temperature.
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The Easiest CARROT CAKE RECIPE using a Blender!
Incredibly moist and easy carrot cake recipe !
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Easy & Moist Carrot Cake :
115g Carrots, cut into chunks (1 and a half medium carrots)
100g any unflavored Oil (3.5 ounces or 1/2 cup)
1 egg
120g Milk (1/2 cup)
100g Brown Sugar ( 1/2 cup)
150g All Purpose Flour ( 1 cup + 1 tbsp)
1/4 tsp salt
1 tsp cinnamon
1 tsp vanilla
3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp vinegar
Bake at 160C or 320F for around 24-25 minutes. Do the toothpick test and don't over bake.
For the cream cheese frosting:
- 150g Cold Philadelphia Cream Cheese ( 2/3 cups or 5.5 ounces Cream Cheese)
- 60g Powdered Sugar ( 1/2 cup, or add to your liking)
- 1 tsp Vanilla ( optional)
Website with written recipe:
Enjoy!
♥
Copyright © 2022 Emma Fontanella. All rights reserved.
No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder
Chapters:
00:00 Intro
00:18 Blend the Carrots for the Carrot Cake
00:40 Make the Carrot Cake Batter
02:00 Bake the Carrot Cake
02:30 Make the Cream Cheese Frosting for the Carrot Cake
02:45 Frost the Carrot Cake
Carrot Cake | Steamed Eggless Cake Recipe
Carrot Cake (Steamed eggless cake) | Cakes & Desserts
Desserts are that course of a meal that is not always prepared in our households unless its a special occasion. So, on those few days when the kids do get to have desserts, they are really satifsied, no matter what the dessert is. So, why not take advantage of this and make the dessert a healthy one? Why not discard the chocolates and syrups for once and serve a healthy carrot cake to our kids this time? Not only are the kids happy, but so are you, watching your picky kids devouring the healthy dessert happily without making a fuss about eating vegetables!
Ingredients
Maida/All purpose flour - 1 1/2 cup
Cinnamon powder - 1 tsp
Baking powder - 1 tsp
Baking soda- 1 tsp
Salt - 1/4 tsp
Grated Carrot - 1 cup
Sugar - 3/4 cup
Milk - 1/2 cup
Oil - 1/4 cup
Vanilla essence - 1 tsp
Raisins, walnuts, cashew nuts (optional)
Ghee
Method:
1. Take a large mixing bowl and add all the dry ingredients, i.e. maida, cinnamon powder, baking powder, baking soda, and salt.
2. Mix the ingredients well using a hand whisk.
3. Once mixed properly, keep it aside.
4. In another mixing bowl, add all the wet ingredients, i.e. carrot, sugar, milk and oil.
5. Mix the ingredients well until they are thoroughly blended together.
6. Now, add the dry ingredients to the bowl and again, mix well.
7. Now, add some vanilla essence and mix it in.
8. Finally, add the raisins and nuts (optional) and mix.
9. The carrot cake batter is ready.
10. Grease the cake tin with a little ghee/melted butter/oil.
11. Add some maida and dust it well.
12. Pout the batter into the cake tin and level it.
13. Steam cook the cake in a steamer for about 45 minutes to 1 hour. (If you do not have a steamer, you can bake the cake in an oven at 180 degrees for about 30 to 40 minutes. Make sure to pre-heat the oven.)
14. After the cake is steamed, remove the tin from the steamer.
15. Let it cool and then remove the cake from the tin. Your cake is ready to be served!
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Recette - Carrot cake savoureux pour l'automne
Je vous propose de découvrir la recette du Carrot cake, mon gâteau préféré, parfait pour la saison :)
Listes des ingrédients :
250 gr de carottes
150gr de sucre roux
100 gr de farine
125 gr de poudre d'amande
4 œufs (les blancs sont à monter en neige)
1 cc de noix de muscade
1 cc de gingembre et de cannelle
100 gr de noix
100 gr de beurre
Pour le glaçage :
250gr de fromage à tartiner (type Philadelphia)
50gr sucre glace
Jus d’un demi citron
Enfourner à 180 degrés pendant 40 minutes.
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